Ingredients
Equipment
Method
Preparation Steps
- In a small bowl, whisk together fresh lemon juice and kosher salt until the salt dissolves completely.
- Gradually drizzle in extra-virgin olive oil while continuously whisking until well-emulsified and glossy.
- Combine diced roasted or canned beets with half of the vinaigrette, gently toss to coat, and let marinate for about 15 minutes.
- Thinly slice cucumber and add to the bowl with marinated beets, then crumble feta cheese and sprinkle chopped dill.
- Drizzle remaining vinaigrette over the mixture, gently toss until well incorporated.
- Transfer salad to a serving platter or bowl, and enjoy immediately for best flavor and texture.
Nutrition
Notes
Store salad in an airtight container for up to 3 days. Keep cucumbers and feta separate until serving to maintain freshness.
